Meat-lovers Collection

Celebrate the carnivore in you with recipes for beef, pork, lamb and chicken, as well as venison, duck, turkey, rabbit and game.

Hanger steak with celeriac & red cabbage

Another under used cut of meat is the hanger steak, also known as butcher's steak, which is very lean and tender. It becomes a good wintry starter when paired with celeriac.

Barbecued beef rib racks

Beef back ribs are incredibly succulent and flavoursome. To serve, just cut down between the ribs.

Skirt steak with bone marrow

Skirt steak is a cut of steak taken from the side of the animal between sirloin and flank. It tends to be under used outside of France (where it’s known as bavette d’aloyau), which is a shame because it’s one of the most delicious beef cuts. Shallots and roasted bone marrow complement the meat, producing a modern tapas classic.

The ultimate steakhouse burger

A classic burger, stripped back to its basics and unadulterated by extra flavourings.

Beef tenderloin with rioja & blue cheese

A rich red wine reduction dresses and glosses beef tenderloin while the blue cheese slowly oozes as it melts against the meat. Rioja is a quintessentially Spanish wine and a perfect partner for beef tenderloin.

Boeuf bourguignon

Rich and succulent, this classic French casserole takes on the flavour of the red wine you choose, so make it a good one!

Meatballs in red pepper sauce

Minced beef is often high in fat, so look out for extra-lean ground steak.

Beef brisket with spicy rub

Served with an angel’s mustard slather, this is melt-in-the-mouth tender and tasty.

Rich oxtail stew with parsnip pureé

The great thing about oxtail is that it makes a perfect tapas portion when serving only one or two bones. Served with a delicate parsnip puree, this can be served as a main meal.

Meat lovers’ potato frying pan

If you’d like, you can cook the potatoes the night before, then cook this one-pan meal in the morning. It’s filling and satisfying. Serve it by itself or as a side dish for eggs.

Herbed cheese–stuffed chicken breasts

The chicken breasts can be stuffed in advance and you might want to ask an adult to help you stuff the cheese under the skin. Serve with potatoes and some green beans or salad.

Grilled cornish game hens

Tender Cornish game hens are small enough that everyone can enjoy their own bird.

Chicken roasted with apricots

This classic Middle Eastern dish is known as 'djedjad' in Arabic. It is a wonderfully aromatic way to cook chicken, delicately scented, and very elegant.

Moroccan chicken

Preserved lemon is traditionally called for in this dish, although you can use thinly sliced fresh lemon if you prefer or if preserved lemons prove hard to find.

Honey-citrus chicken

Make your chicken dinner more exciting with this zingy marinade.

Turkey drumsticks with fruity salsa

This Mexican-style salsa adds a zesty and intriguing note to the simply grilled turkey.

Homemade pork sausages

Making sausages is much easier than most people think. Sausage skins can quite often be purchased from butchers who make their own sausages. Alternatively, just roll into a sausage shape, and cut into sections about 10cm (4in) in length. You could also form the sausage meat into patties and cook them like a burger, easy to put on a sausage sandwich. These can be frozen until needed; just defrost completely before cooking.

Black pepper pork steaks with treacle butter

These peppered chops are an American favourite. Serve topped with the sweet butter.

Pork ribs in adobo barbecue sauce

Slow-cooked pork ribs smothered in barbecue sauce and so well cooked they virtually fall off the bones. Need I say more?

Bacon wraps

The soft meatiness of these simple wraps is lifted by the crunch of the water chestnut.

Pork steaks with apple & sage

Pork and apple, a classic combination, is pepped up with a few herbs and some grainy mustard here. For a special occasion, you could substitute 2 tablespoons Calvados for some of the apple juice. This dish is delicious accompanied by steamed cabbage or green beans and a couple of simple boiled potatoes.

Bbq sweet and spicy meatballs

These richly flavoured meatballs make a tempting informal appetiser. If you're handing them out with drinks, serve them with cocktail sticks. If you're serving them at the table, serve chunks of bread for mopping up the luscious sauce.

Barbecued texas cabrito

Cabrito is a delicacy with many ardent admirers, but you must use a young suckling kid; or, if you prefer, use a meltingly tender leg of spring lamb.

Pork tenderloin with mushroom sauce

Slowly braising pork in red wine adds depth and personality to this beautifully tender meat.

Roast pork with fennel & beans

Slow-roasted pork belly with crisp crackling skin and meat that melts in your mouth has to be one of life’s little food gifts, but paired with fennel it is simply divine.

Bacon-wrapped jalapeño poppers

These spicy stuffed chillies are easy to prepare in advance, as you can chill or freeze them before cooking. Increase the quantities to suit; you can never have too many!

Country-style pork with southern barbecue sauce

These mouth-watering chunks of pork are deliciously sticky, and make wonderful outdoor finger food.

Lamb & green bean casserole

This casserole can be made ahead and reheated on the hob. If you prefer your beans crisp-tender, add them in the last 10 minutes of cooking and return to oven uncovered.

Grilled lamb cutlets with burnt butter, rosemary & capers

Lamb cutlets are a ready-made finger food, with their own holders making them a really fun addition to your tapas menu. This recipe shows off lamb at its best. Get a rack of lamb that's either middle neck, which is cheaper with more flavour but only five bones or the best end of neck, which is more delicate and more expensive, with eight bones.

Mallorcan slow-roasted lamb shoulder

This classic dish is normally made using milk-fed baby lambs. Most butchered lambs are around a year of age and on a solid diet, making their meat darker and richer. Milk-fed lamb is therefore hard to find. This recipe calls for half a lamb shoulder, making it the perfect size to bring to the table and tear apart.

Lamb steaks with hot slaw

A hot slaw is perfect on a cool day when the thought of a cold salad doesn’t appeal. A flavoured oil is used to scent the lamb, but if you didn’t get any as a birthday gift this year, use olive oil and a little chopped rosemary instead.

Marinated lamb kebabs with zesty broad beans

It cannot be denied that kebabs of tender chunks of marinated and lightly charred lamb are always a pleasing prospect. Yet when served on top of emerald green broad beans with a zingy lemony dressing, this dish takes on elegance far beyond the common kebab.

Duck rillettes with membrillo

To make these rillettes (which are similar to a pâté), the duck is slowly cooked in its own fat and then shredded, mixed with some of the duck fat and juices, and allowed to set in a terrine. Normally served with cornichons, these rillettes have a Spanish twist and are served with membrillo (quince paste) and hot toast.

Grilled herbed duck breasts

The natural oil in duck breasts means they withstand perfectly the searing heat of a grill.

Venison with port, juniper & cinnamon with celeriac purée

Melt-in-the-mouth venison steak is never better than when complemented with port.

Rabbit braised in white wine

If you have never prepared rabbit at home before, this uncomplicated recipe with impressive results is the perfect place to start. Ask your butcher to cut the rabbit for you.

Ballotine of rabbit & white beans

Normally to make a ballotine — a boned and rolled joint — is considered a little bit tricky. So get your butcher to do the hard work of boning the meat, leaving you the easy task of stuffing and rolling. The result is fantastic juicy meat with aromatic stuffing.

Herbed beer can chicken

Steaming a chicken over a half-filled beer can infuses it with a delicious flavour.

Barbecued wings

Sticky barbecued chicken wings are a perennial favourite and a great snack to offer before the main event. You can't make too many – they will disappear as fast as you can make them!

Grilled sirloin roast

Sirloin is one of the best joints for barbecues because of its full flavour and lack of fat. Try preparing it with this basic rub for a sensational yet simple grilled feast.

Barbecued beef ribs

The rub used for cooking these beef ribs is mouthwateringly savoury – you’ll want to eat them all.

Argentinian-style rib eye steaks

No one cooks beef as well as the Argentinians, and this method is particularly successful.

Grilled top rump with aïoli

Aïoli, a rich and flavoursome garlic mayonnaise from Provence, is the perfect partner for steak.

Fillet steaks with herbed cheese

Beef fillet is an excellent cut for barbecues because it remains meltingly tender when grilled.

Hamburger stroganoff

A speedy alternative to the classic stroganoff.

Balsamic rump steaks

Marinate rump steaks to tenderise them, then cook them quickly and serve rare or medium-rare.

Steak with horseradish butter

Beef and horseradish are a classic combination; both work well with beetroot, so serve with a beetroot salad or a potato salad. The flavoured butter can be made in advance and kept in the fridge or can be made in bulk and kept in the freezer until needed.

Hot and sticky summertime chicken

Here’s an easy recipe for spatchcocked – split and grilled – chicken.

Lamb chops dijon

A simple but vibrant French-style recipe that brings out the wonderful taste of good lamb chops.

Barbecued t-bone steak

T-bone steaks have both fillet and sirloin together, making them especially tasty and tender.

Chicken & leeks

This dish requires only a few minutes' preparation, before it fills your home with an incredible aroma. It’s perfect rainy-day food.

Traditional lasagne

This is one of the best-loved and much-imitated of all Italian pasta dishes.

Tagliatelle al ragù (bolognese ragu)

This classic pasta sauce is usually used to dress tagliatelle rather than spaghetti. Keep the meat relatively chunky, so that the end result looks like a delicate stew.

Carne asada

This Mexican classic is perfect for outdoor eating on lazy summer evenings.

Chicken tortilla soup

This soup is full of the vibrant tastes associated with Mexican food. As in many traditional soups, bread — in the form of tortilla — is used to soak up the flavours and give extra body to the soup. Since the stock is exposed in this dish, choose the best available.

Cantonese roast pork with honey

This is one of the most common ways of preparing pork at Chinese street stalls and in restaurants. Marinated in honey, rice wine and soy sauce, the pork can be grilled, fried or roasted.

Vietnamese roast duck with ginger

This is Vietnam’s answer to China’s 'Peking Duck', which is served in three courses. The Vietnamese, on the other hand, generally serve it as one course with pickled vegetables, dipping sauces and steamed rice.

Chicken pulao

Pairing meat and rice in a one-pan meal is a great way to feed a big group. Top that with some aromatic spice and a handful of fresh herbs, and you’ve got a definite crowd pleaser. Chicken pulao can also be a main dish.

Baked cannelloni

This versatile Italian casserole can be made with a large variety of fillings. This is the classic version, but don’t miss the exquisite seafood variations.

Rigatoni & italian sausage bake

This hearty casserole will feed a crowd or can be divided into two portions – one to eat, one to freeze for a busy night.

Chicken curry with aubergine

Like most Thai curries, this recipe is prepared with coconut milk and one of the national curry pastes, which include red, green and yellow versions. Commercial Thai curry pastes are available in Asian shops and some supermarkets.

Sweet & sour pork balls

The batter for these pork balls is wonderfully light and tasty. They are accompanied by a delicious sweet and sour sauce. Steamed rice is good with this recipe.

Breaded fried chicken with parmesan

If you thought breaded fried chicken was off your menu, think again.

Cheese & chorizo quesadillas

These are a taste explosion in every bite. Make plenty, as they will disappear really fast.

Mayan-style roast pork in banana leaves

Although the authentic Mayan recipe involved a wild pig known as a peccary, you can approximate the flavour with domestic pork shoulder. Wrapping the meat in a banana leaf keeps the juices in and adds a slightly herbaceous flavour. In place of banana leaves, you can use a paper bag – just put the meat in the bag and fold the open end closed.

Mexican beef brisket stew

Known as caldillo (little soup), this brothy stew makes great cold weather fare.

Slow-braised mexican short ribs in chipotle sauce

The longer and slower you braise these ribs, the more tender and flavourful they become. Serve with warm flour tortillas and guacamole or green mole.

Real chilli burgers

There is always the temptation to buy bargain-basement burgers for reasons of both time and economy. However, if you want to impress, make your own – they are simplicity itself to prepare and the reward exceeds the effort. Do not buy very lean minced beef, as the fat is essential to bind the burger together and keep it whole.

Big beef sandwich

This is like the deli sandwiches that get your taste buds tingling. It has plenty of meat and a lot of flavour. Using lean roast beef keeps this sandwich relatively low in fat, yet high in protein. Other meats – such as ham, salami and pastrami – are higher in fat and/or sodium. This sandwich is made with two slices of bread, but is equally good when made with a baguette, panini or any other substantial bread roll.

Lamb & courgette tagine

Lamb isn’t the leanest meat, so choose it wisely and cut off all the visible fat. Serve in the traditional way with steamed couscous.

Skewered lamb kebabs

The key to tender lamb 'souvlaki' is the marinade, so don’t skimp on the timing (even though it takes three days!). The longer the kebabs marinate, the better this 'souvlaki arnisio' will taste!

Duck breast with quince sauce

The delicate and perfumed flavour of quince is a great match for earthy duck. Cooking the fruit in this selection of spices gives a subtle, exciting twist to the sauce.

Chicken with potatoes, olives & sherry

This quick sticky stew is a hearty, rustic and homely dish that is really satisfying when you want something light but comforting. The grating of the orange rind at the end gives an interesting twist to the flavour.

Beef in red wine sauce with mushrooms

A warming rich beef stew, full of vegetables and hearty enough to satisfy on the coldest winter night.

Chicken cutlet with serrano ham & marsala

Serrano ham or “mountain ham” is a typical dry-cured Spanish ham. This means it is generally served raw in thin slices, but when cooked it crisps up beautifully, creating a rich salty flavour that complements the chicken, zingy lemon and herbs.

Griddled chicken thighs with harissa, lime & garlic

Harissa is a piquant spice mix particularly popular in Moroccan cooking. Rose harissa is a similar spice blend with the addition of rose petals, which gives it an appealing aromatic depth. These flavours work beautifully as a rub on any meat but give a particular interest to the subtlety of chicken.

Cottage pie

Cottage pie is the name given to a shepherd’s pie made with minced beef instead of lamb.

Fagiano al vino rosso (pheasant in red wine)

This method of slowly braising pheasant with lots of red wine works especially well with an older bird that would be too dry if roasted. Finished off with the cream and the truffle, this is a truly luxurious and sumptuous dish.

Coniglio con le olive (rabbit with olives)

This is a traditional Tuscan recipe. The olives should be small and tasty to give the dish its authentic flavour. Traditionally this is served with triangles of golden fried polenta and braised peas.

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